Efecto de la inclusión de semilla de lino y CLA en la dieta sobre la calidad de la carne de vacuno

Abstract

48 Friesian calves were randomly allocated to four feeding batches: control, whole linseed (10% linseed), CLA (2% protected CLA), and whole linseed + CLA (10% linseed and 2% protected CLA). Animals were slaughtered at approximately 450 kg live weight. The inclusion of linseed, protected CLA and both showed lower pH values than the control at 48 h post mortem. Meat from CLA fed animals showed higher cooking losses than the other treatments except for linseed. Beef from linseed fed animals was more tender than the control. Beef aged for 7 and 21 days showed lower cooking loss, maximum load and shear force compared with 1 day ageing. The effect of ageing was more significant than the diet on meat quality.